Buffalo Cauliflower Bites With Vegan Ranch – Crispy, Spicy, Crowd-Pleasing
Buffalo cauliflower bites are the kind of snack that gets people hovering around the pan before it hits the table. They’re spicy, crunchy on the edges, and satisfying without being heavy. Paired with a cool, herby vegan ranch, they deliver the wings experience with a lighter, plant-based twist.
You can serve them for game day, weeknight cravings, or as a fun side. Everything uses simple ingredients, and the prep is straightforward.
Ingredients
Method
- Preheat and prep. Heat your oven to 425°F (220°C). Line a large sheet pan with parchment or a silicone mat. Lightly oil or spray the surface to prevent sticking.
- Cut the cauliflower. Break the head into medium, bite-size florets. Aim for even sizing so everything cooks at the same pace.
- Make the batter. In a large bowl, whisk 1/2 cup flour, 1/4 cup cornstarch, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and a few grinds of pepper. Add 3/4 cup plant milk and whisk until smooth. The batter should lightly coat the florets; add a splash more milk if it’s too thick.
- Coat the florets. Add the cauliflower to the bowl and toss to coat. Shake off excess batter so you don’t get soggy spots.
- Bake until set. Arrange coated florets on the prepared pan without crowding. Bake for 18–20 minutes, flipping once halfway, until lightly golden and set.
- Make the Buffalo sauce. In a small saucepan over low heat, melt 3 tablespoons vegan butter. Stir in 1/2 cup hot sauce and 1–2 teaspoons maple syrup (optional) for balance. Warm just until combined. Taste and adjust heat or sweetness.
- Sauce and return to oven. Transfer baked florets to a large bowl. Pour over the Buffalo sauce and toss to coat evenly. Return to the pan and bake another 10–12 minutes until edges crisp and the sauce bakes in.
- Mix the vegan ranch. In a small bowl, stir 1/2 cup vegan mayo with 1–2 tablespoons plant milk to reach a creamy but dippable consistency. Add 1 teaspoon lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 tablespoon chopped dill, 1 tablespoon chopped chives, 1/4 teaspoon salt, and pepper to taste. Chill while the cauliflower finishes.
- Serve. Pile the Buffalo cauliflower onto a platter. Sprinkle with extra herbs if you like. Serve hot with vegan ranch on the side and crisp celery or carrot sticks.
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Get Your Program TodayWhy This Recipe Works
High-heat roasting builds crisp edges, so the cauliflower stays tender inside without going soggy. A light batter helps the hot sauce cling, giving you bold flavor in every bite. Vegan ranch balances the heat with creamy, tangy notes and fresh herbs.
You don’t need special tools—just a sheet pan and a bowl. It’s quick, reliable, and easy to scale for a crowd.
Shopping List
- Cauliflower: 1 large head, cut into bite-size florets
- All-purpose flour: For the light batter (can use gluten-free blend)
- Cornstarch: Adds crispness
- Plant milk: Unsweetened, unflavored (almond, oat, soy)
- Garlic powder and onion powder
- Smoked paprika or regular paprika
- Salt and black pepper
- Hot sauce: A classic cayenne-style hot sauce (like Frank’s-style)
- Vegan butter or neutral oil
- Maple syrup (optional, for a touch of balance)
- Oil spray or a small amount of neutral oil for the pan
For the Vegan Ranch:
- Vegan mayo
- Unsweetened plant milk (or a splash of water to thin)
- Lemon juice or apple cider vinegar
- Fresh dill and fresh chives (or dried if needed)
- Garlic powder and onion powder
- Salt and black pepper
Step-by-Step Instructions
- Preheat and prep. Heat your oven to 425°F (220°C). Line a large sheet pan with parchment or a silicone mat.
Lightly oil or spray the surface to prevent sticking.
- Cut the cauliflower. Break the head into medium, bite-size florets. Aim for even sizing so everything cooks at the same pace.
- Make the batter. In a large bowl, whisk 1/2 cup flour, 1/4 cup cornstarch, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and a few grinds of pepper. Add 3/4 cup plant milk and whisk until smooth.
The batter should lightly coat the florets; add a splash more milk if it’s too thick.
- Coat the florets. Add the cauliflower to the bowl and toss to coat. Shake off excess batter so you don’t get soggy spots.
- Bake until set. Arrange coated florets on the prepared pan without crowding. Bake for 18–20 minutes, flipping once halfway, until lightly golden and set.
- Make the Buffalo sauce. In a small saucepan over low heat, melt 3 tablespoons vegan butter.
Stir in 1/2 cup hot sauce and 1–2 teaspoons maple syrup (optional) for balance. Warm just until combined. Taste and adjust heat or sweetness.
- Sauce and return to oven. Transfer baked florets to a large bowl.
Pour over the Buffalo sauce and toss to coat evenly. Return to the pan and bake another 10–12 minutes until edges crisp and the sauce bakes in.
- Mix the vegan ranch. In a small bowl, stir 1/2 cup vegan mayo with 1–2 tablespoons plant milk to reach a creamy but dippable consistency. Add 1 teaspoon lemon juice, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 tablespoon chopped dill, 1 tablespoon chopped chives, 1/4 teaspoon salt, and pepper to taste.
Chill while the cauliflower finishes.
- Serve. Pile the Buffalo cauliflower onto a platter. Sprinkle with extra herbs if you like. Serve hot with vegan ranch on the side and crisp celery or carrot sticks.
Keeping It Fresh
Storage: Refrigerate cooled cauliflower in an airtight container for up to 3 days.
Keep the ranch in a separate jar for up to 5 days.
Reheat: For best texture, use an oven or air fryer at 375°F (190°C) for 6–10 minutes until hot and crisp. The microwave will warm them, but you’ll lose crunch.
Make-ahead: You can bake the first stage in advance. Right before serving, toss with sauce and do the final bake to revive the crispness.
Benefits of This Recipe
- Lighter than wings: You get the flavor punch without the heaviness.
- Plant-based and crowd-friendly: Works for vegans, vegetarians, and anyone who loves Buffalo flavor.
- Flexible ingredients: Pantry spices and common hot sauce make it accessible.
- Meal prep friendly: Reheats well and pairs with bowls, salads, or wraps.
- Customizable heat: Adjust hot sauce and sweetness to suit your preference.
What Not to Do
- Don’t overcrowd the pan. Crowding traps steam and prevents crisping.
- Don’t skip cornstarch. It helps create a delicate, crisp coating.
- Don’t over-sauce before the first bake. The batter needs to set first; sauce goes on mid-cook.
- Don’t use sweetened plant milk. It throws off the flavor balance.
- Don’t walk away at the end. The last minutes can go from perfect to overdone quickly.
Variations You Can Try
- Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose.
- Air fryer version: Cook at 390°F (200°C) in batches for 12–15 minutes, toss with sauce, then air fry 3–5 minutes more.
- Extra crispy: Add 1 tablespoon nutritional yeast to the batter and finish with a quick broil.
- Garlic-Parmesan (vegan): Skip Buffalo sauce and toss baked florets with olive oil, garlic, and vegan parmesan.
- Sweet heat: Stir a teaspoon of agave or maple into the sauce for a sticky glaze.
- Cauliflower tacos: Tuck bites into warm tortillas with slaw, avocado, and ranch drizzle.
FAQ
Can I use frozen cauliflower?
Yes, but thaw and pat very dry first.
Frozen florets release more moisture, so add a little extra cornstarch to the batter and roast longer for crisp edges.
What hot sauce works best?
A cayenne-based hot sauce with medium heat and tang delivers classic Buffalo flavor. Choose one you like straight from the bottle, since it’s the base of the sauce.
Can I skip the batter?
You can, but the sauce won’t cling as well. If you want to go batter-free, toss florets with a little oil and cornstarch, roast, then sauce and finish.
How do I make the ranch without vegan mayo?
Blend silken tofu with lemon juice, a splash of plant milk, garlic and onion powder, herbs, salt, and pepper.
Adjust with more acid and salt to taste.
Is this recipe spicy?
Medium. For milder bites, use less hot sauce or add more vegan butter. For extra heat, stir in a pinch of cayenne or use a hotter sauce.
Can I make this oil-free?
Yes.
Skip the vegan butter and mix hot sauce with a bit of aquafaba or water, plus extra spices. The result is lighter and still flavorful, though less rich.
What can I serve with it?
Think celery and carrot sticks, a crisp green salad, roasted potatoes, or grain bowls. It also works as a starter before pizza, burgers, or pasta.
How can I keep the coating from getting soggy?
Dry the florets well, don’t over-batter, and leave space on the pan.
Bake on a preheated, lightly oiled sheet and finish with a short broil if needed.
Can I use other vegetables?
Absolutely. Broccoli, Brussels sprouts, or tofu cubes work well. Adjust bake time based on size and moisture.
How much ranch does this make?
About 3/4 cup, enough for a platter.
Double the recipe if you’re serving a crowd or love extra dipping sauce.
Wrapping Up
Buffalo Cauliflower Bites with Vegan Ranch bring big flavor with simple steps and everyday ingredients. The crispy-tender cauliflower, tangy heat, and cool ranch make a combo that’s tough to beat. Whether you’re feeding friends or treating yourself, this recipe is fast, flexible, and always a hit.
Keep it classic, or try a variation and make it your own.
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